Honey-Sriracha Glazed Tofu with Sesame Snap Peas and Jasmine Rice
This flavorful one-pot meal features crispy tofu glazed in a sweet and spicy honey-sriracha sauce, paired with vibrant sesame snap peas and fluffy jasmine rice for a balanced, gluten-free dinner ready in just 25 minutes.
- 16 oz extra-firm tofu, pressed and cubed
- 1 cup jasmine rice, rinsed
- 2 cups snap peas, trimmed
- 3 tbsp gluten-free soy sauce (tamari)
- 2 tbsp honey
- 1.5 tbsp sriracha
- 2 tbsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cups water
- 1 tbsp sesame seeds
- 2 tbsp scallions, sliced
- 0.25 tsp salt
- 0.25 tsp black pepper
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Instructions
Heat 1 tablespoon sesame oil in a large nonstick pot or Dutch oven over medium-high heat. Add tofu cubes, season with salt and pepper, and cook until golden and crisp on all sides, about 5 minutes.
⏱️ 5 minutes 🌡️ Medium-highAdd garlic and ginger to the pot and sauté for 30 seconds until fragrant.
🌡️ Medium-highAdd rinsed jasmine rice and 2 cups water to the pot. Stir well, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
⏱️ 10 minutes 🌡️ LowWhile rice cooks, whisk together tamari, honey, sriracha, and remaining 1 tablespoon sesame oil in a small bowl.
⏱️ 2 minutesAfter 10 minutes, scatter snap peas over the rice and tofu (do not stir), re-cover, and steam for 4 minutes.
⏱️ 4 minutesUncover, drizzle honey-sriracha sauce evenly over everything, and cook uncovered for 2 minutes, gently stirring to coat tofu and snap peas.
⏱️ 2 minutes 🌡️ MediumRemove from heat. Sprinkle with sesame seeds and scallions before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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